Kombucha is an ancient beverage that is made by fermenting tea. It's an unpasteurized fermented food similar to yogurt or kimchi, and has been cultured by communities as a folk tradition for thousands of years. Kombucha is full of raw nutrients, and beneficial bacteria, including probiotics, that support overall well-being.

Kefir Soda is our non-dairy fermented probiotic drink brewed with heritage Tibicos cultures — aka Kefir cultures, Kefir grains, African bees, or sea rice (different names – same meaning!). Water Kefir, originating centuries ago, can be traced back to the Opuntia Cactus plant found in Mexico. Inspired by those before us, we created Kefir Soda, with refreshing, modern flavors that infuse fresh fruit with medicinal herbs.

Buchi is a community-centered, women-owned, value-driven business that was founded in 2009 out of dissatisfaction with the status quo nutritional standards that were being championed by conventional beverage brands.

Determined to forge our own path, we began brewing kombucha—seeking inspiration from our ancestral roots, and tapping into the traditional practices and wisdom of those before us. Our vision of cultivating health led us to create a drink with uncompromising standards—one that was nourishing, nutrient-dense, and alive with probiotic organisms to support the complex ecosystem of our bodies. We were amazed to discover that something so real and simple could be so magical and complex - and that our community was as thirsty for it as we were.

In 2016, Buchi opened the first commercial kombucha brewery in the Southeast, and expanded our offerings to include Kefir Soda. Now a subsidiary of FedUp Foods, we are proud to say we remain an independently-owned company who holds true to the belief that a drink can be more than a drink, and healthy guts lead to open minds.

Buchi is brewed and bottled in a town called Marshall, nestled in the mountains of Western North Carolina, on the banks of the French Broad River – right outside of Asheville. It is beautiful here!

Our drinks are raw and unpasteurized, so they need to be refrigerated. We refrigerating your Buchi 6-8 hours prior to opening, for the best drinking experience.